Plan the exit before the PO
For perishable trends, the buy quantity follows from the exit, not the forecast.
Cultured dairy, fresh ferments, fine-dining freezer meals, anything with a date on it: these are the trends that cost a store the most, not because they fail more often but because they fail expensively. A dry-goods item that misses its target sits on the shelf until it sells down. A perishable one goes in the shrink log, with a reason code, every day it does not move.
Beta members only
Members read the rest
The full page, and the rest of testing a trend on your shelf, is open to beta members at no charge. One email, no password.